Thuringian plum cake

Ingredients for 1 servings:

• 2 kg plums
• n. B. cinnamon and sugar for sprinkling
• 10 tbsp rapeseed oil, neutral
• 350 g spelt flour, type 812
• 1 pinch of salt
• 50 g sugar
• 150 ml buttermilk
• 50 g butter
• 1 egg(s)
• 1 cube of fresh yeast, 42 g

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 50 minutes

A plum cake with yeast dough and oil

Yeast dough: Put some of the flour in a bowl and form a well. Crumble the yeast into the room-temperature buttermilk and pour it into the well, along with the salt and sugar. Then add the softened butter and egg. Mix everything thoroughly and let it rise, covered, in a warm place for at least 1 hour. The dough should double in size. Knead again and knead in the remaining flour. The dough should pull away from the sides of the bowl. Knead in a little more flour if necessary. Roll out the dough on a baking sheet lined with baking paper or press it into the pan, forming an edge. Let it rise for another 10-15 minutes. Prick the dough with a fork to allow air to escape. While the dough is rising, pit and quarter the plums. Lightly dust the dough base with flour to prevent it from soaking. Arrange the long plum pieces on the dough with the opening facing up. Drizzle a few tablespoons of oil over the plums, but not too much. Place the baking sheet in the oven at medium heat (180-200°C) for 30 minutes. When the cake has a nice golden yellow color, sprinkle the cinnamon sugar over the plums and bake for another 5 minutes. Then remove the plum cake from the oven and drizzle with more oil, if desired. You can also sweeten it with sugar or cinnamon to taste. In our region, plum cake is eaten warm. Back in the 1960s, the cake would drip with oil. But I don’t like that anymore, and everyone can experiment with it to their own liking.